Lots of citrus is now available, and here are some extra -- and, I think, extra-exciting - recipes for using is.

I have been making this orange-laden cranberry salsa every holiday season since my family lived in a former orange grove. It is one of my best-loved and most-shared recipes.
Cranberry, orange and jalapeno salsa
Makes 2 to 3 cups
1 12-ounce bag fresh or frozen cranberries
1 fresh jalapeno pepper
½ cup cilantro leaves
½ cup slivered dried apricots
3 oranges, peeled and diced*
½ cup honey
2 tablespoons lime juice
In a food processor or by hand, coarsely chop the cranberries and put in a medium-sized bowl. Cut the jalapeno into fourths and remove the seeds. Finely dice it with the cilantro, by hand or in the food processor. Add to the cranberries with the apricots and oranges. Drizzle mixture with honey and lime juice; stir well to combine.
*To dice oranges, slice off tops and bottoms on a cutting board. Set on one end and slice off skin, cutting along the round edge of the fruit, removing white pith with the peel. Hold peeled orange in one hand and slide the knife along each edge of the orange segments, freeing the pulp in between. Pick out seeds and extra bits of pith as you work.
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From Allen Susser's "The Great Citrus Book: A
Guide with Recipes" (10 Speed Press,
1997).
Lemon red snapper with spicy green
coconut rice
Makes 4 servings
2 2-pound whole red snapper, scaled
and cleaned
2 large lemons, zested and juiced
4 ounces dry sherry
1/2 cup finely diced Spanish onion
4 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black
pepper
1/4 cup pine nuts
2 teaspoons chopped chives
Spicy green coconut rice
1 tablespoon olive oil
1 cup chopped Spanish onion
1/2 cup seeded and diced green New
Mexico or Anaheim chiles
1 teaspoon chopped garlic
1 1/2 cups long grain rice
1/4 cup coconut milk
3 cups water
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
2 tablespoons shaved unsweetened co´
conut flakes
2 tablespoons chopped cilantro
1 cup chopped leaf spinach
1 large lime, zested and juiced
Wash the fish in cold water and drain. Score the flesh 3 times on each side,
about 1/2 inch deep and 3 inches long. In a
stainless steel bowl, combine the lemon
juice, sherry, onion, 3 tablespoons of the
olive oil, salt and pepper. Pour this mix´
ture over the snapper and rub into the
flesh. Marinate 30 minutes at room tem´
perature.
To cook the rice, heat oil in a heavy saucepan. Add onion and cook over low
heat until the onion turns translucent, aout
5 minutes. Add chiles, garlic and rice, and
mix until evenly coated. Add the coconut
milk, water, salt, pepper and cumin. Stir
well and bring to a simmer. Cover the pot
and simmer slowly for 20 minutes. Re´
move the pot from the heat. Fluff the rice
with a fork and add coconut, cilantro, spinach, lime and lime zest.
Preheat oven to 400 degrees. Place fish
in an ovenproof pan with marinade and
bake, moistening the fish with marinade
every 3 minutes. Bake for about 10 to 12
minutes, until flesh begins to flake from the
bone. Remove snapper to an oversized
colorful dish and reserve the marinade.
Combine lemon zest and pine nuts with the remaining olive oil in a small ovenproof
pan. Bake 2 to 3 minutes until lightly
browned and aromatic. Sprinkle over the
fish, along with the chives and reserved
marinade. Serve with the rice.

Riccardo's limoncello
Makes a little over 2 quarts
8 organic lemons
1 liter Diesel Grain Neutral Spirits, 190 proof
2 ½cups sugar
1 quart plus ½ cup bottled still (non-carbonated) water
Peel the lemons, leaving a little white attached to the peel. (Reserve lemons for other uses.) Place lemon peels in a large glass or ceramic container with the alcohol; close container well with a lid, or seal with a layer of plastic wrap, then a layer of aluminum foil. Leave in a cool place for at least 4 days, preferably a week, gently shaking a couple of times a day. The peels will lose their brilliant yellow color over time.
On the fifth day or later, prepare a syrup by heating together the sugar and water, making sure the water never quite boils; let slowly simmer 5 minutes, stirring until sugar has dissolved. Let syrup cool.
Strain the lemon-scented alcohol through gauze or a strainer, and mix alcohol into the syrup; shake liquid well before pouring into pretty bottles with caps or corks.
Let the limoncello sit for 2 to 3 days before serving cold in tall shot glasses or liqueur glasses; it will last indefinitely in the refrigerator or freezer.

Orange-marinated brined smoked turkey
Serves 12 to 15
1 gallon orange juice
2 cups rice wine vinegar
2 cups apple cider vinegar
1 cup dark brown sugar
6 garlic cloves, crushed
1/4 cup sliced fresh ginger
1 bunch green onions, sliced
2 bunches cilantro, chopped
12 whole star anise
2 cinnamon sticks, crushed
2 tablespoons red pepper flakes
1 tablespoon whole cloves
2 tablespoons whole black peppercorns
1 cup kosher salt
1 turkey, 12 to 15 pounds, giblets removed, liver and neck reserved
Wine barrel or orange wood chips (about 2 pounds; grapevine cuttings or hickory chips may be substituted)
Olive oil, as needed
Salt and pepper to taste
Combine orange juice, vinegars, brown sugar, garlic, ginger, green onions, cilantro, star anise, cinnamon, red pepper flakes, cloves, peppercorns and salt in a stock pot. Bring to a boil, reduce heat to low and simmer for 45 minutes. Let cool.
Rinse and dry turkey inside and out. Place in a large plastic, glass or earthenware container that is not much wider than the diameter of the turkey and deep enough so that the brine will cover the bird completely. Pour in the brine; make sure it covers the turkey. Cover and refrigerate for three days. If the brine doesn't completely cover the bird, turn the bird every 12 hours.
About four hours before serving, soak wood chips (wine-barrel chips, orange wood or hickory) in water for at least 30 minutes.
Remove turkey from the brine and pat dry; truss and place on roasting rack. Rub with olive oil, salt and pepper.
Place a drip pan on the fire grate of a kettle-type grill. Place 20 or 30 charcoal briquettes on either side of drip pan. Light and let burn until coated with white ash, about 30 minutes.
Place turkey in center of the grill over drip pan. Place small handfuls of wet wood chips on the briquettes. Cover kettle with the lid. Partially open vents. Check every 45 minutes and add about 10 briquettes each time with additional wood chips.
If turkey skin gets too dark, cover with foil. Maintain about an inch of water at all times in the drip pan.
Smoke turkey for 2 1/2 to three hours, or until a meat thermometer in thickest part of breast reaches 165 to 170 degrees. Transfer turkey to platter and let rest for 15 minutes before carving.
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